Diets that contain buckwheat have been linked to lowered risk of developing high cholesterol and high blood pressure. The Yi people of China consume a diet high in buckwheat (100 grams per day, about 3.5 ounces).read more
We took this article from New Zealand Flour Millers Association, (http://www.flourinfo.co.nz/), very interesting to understand properties and quality in flour production process. See the main parameters below:
A very simple way…
Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients. The basic process involves mixing of ingredients until the flour is converted into a stiff paste or dough, followed by baking the dough into a loaf.read more
In the past few years, certified organic flour has become widely available at supermarkets, natural foods stores and online. You may be wondering what distinguishes it from regular flour and if it is worth the high price. To decide if organic flour is for you, consider the following:…read more
Flour, whether white or wholemeal, supplies a large proportion of the nutrients required by our bodies to ensure growth and health.
Flour is used as the basis for many cereal food products including bread, biscuits, pasta, pastries and cakes. The nutrients it contains are continually supplied throughout an average person’s day. Our breakfast, lunch and evening meals usually contain products either based on flour, or thickened with flour.read more
The term flour was once spelled ‘flower’. The milled flour we buy and use today was once ground using a mortar and pestle. Milling of different grains dates back to prehistoric times and through the ages automation of the milling process was perfected.read more